What can a professional chef

teach your staff?

 

published in the journal inquirer

 

Steve Starger wrote an article published in the Manchester Journal Inquirer about Chef Maria's approach to Italian cooking. Chef Maria offers a personal chef service to restaurant owners, as well as a dietary chef service to individuals consulting with a doctor or dietitian.

 

how does a professional chef service work?

 

As your personal chef, I will work with you to build a complete menu  which takes into account your customers' preferences and/or dietary requirements. We will then arrange a convenient time for me to come and prepare your menu in your restaurant.

 

importance of safe preparation

 

My professional and personal chef service places emphasis on quality, convenience, and safety. My background  as a professionally-trained chef and restaurant owner means that I am well versed in safe and sanitary food preparation techniques, witch I will teach your staff, stressing the importance of following it.

 

fresh pasta dishes

 

As the owner of a fresh pasta restaurant, I am experienced in preparing a wide variety of pasta, shapes and flavors.  Fresh pasta is very nutritious and convenient to cook - just a couple minutes to boil. Stuffed pasta

such as ravioli and manicotti can be filled with a variety of ingredients, flavored with just the right balance

of spices and seasonings,  and of course, each entree would be prepared with a rich and flavorful sauce which perfectly balances each pasta. ( Without neglecting  time limitation).

 

low-fat and low-carbs selections

 

As your  trainer chef , I can create and teach your staff delicious low-fat and low carbohydrate meals , surpassing any expectation.  Even at the finest  restaurants, the low-fat  selections are typically restricted to salads, grilled chicken and steamed vegetables, which isn't  bad...but did you know that your customers

can have Fettuccine Alfredo, Homestyle Pizza and a wide variety of seafood?  Not pale imitations, but full-flavored recipes that would tempt anyone to break their diet,  well now nobody has to!

 

exotic seafood dishes

 

Colossal stuffed shrimp; Fritto Misto, Zuppa Di Pesce, Lobster Newborg, Clams Oreganata (the list goes on),

again, not pale imitation, but full flavored.  You can  offer sizes to fit your customers' appetite instead of a "one-size-fits-all" menu. (And yes, you can even have Fish-N-Chips)

   

fun and nutritious children' menu


Children are the world's pickiest eaters, and pleasing them with nutritious, healthy foods is a big challenge. Even simple meals like burgers and fries, pizza, and ice cream can be made healthy and tempting. Some foods can be made in fun shapes, too.

 

desserts

 

Tempting desserts can be  also prepared low fat: Tiramisu, Home Baked Apple Pies , Rum Cakes,  Cannoli  and other pastries.

   

accompanying wine selection

 

As your personal chef, I can suggest wines to accompany your meals. And for an additional charge, I can restock your selection of wine.

 

catering

 

As your personal chef, I can also assist you with catered events such as parties, holidays, weddings - even casual get-togethers. I can assist you as part of your scheduled personal chef service, with extra entrees, finger food and desserts packaged in decorative platters and trays - ready to go when you need them. Or, with some advance notice, I can cater your event "live", with dishes prepared on the spot for your guests. The choice is yours - please contact me for additional information.

 

a brief resume - chef Maria Stranieri

 

My motivation for starting this particular business comes from my past experiences, both personal and professional.

 

In the Italy I knew as a child, family life revolved around the kitchen, where adults would talk and children would play, while wonderful aromas filled the air. Hours of effort would go into making the dinner table the celebration of a day coming to an end. It is this atmosphere which led to my enthusiasm for cooking. After many years of experimentation at home, I decided to formalize my experience by attending the Connecticut Culinary Institute to become a chef.

 

Later, I started Spesa Restaurant as a new concept for Italian takeout. The focus was on fresh pasta dishes served with a wide variety of original sauces, prepared on the premises.


  • Graduate, Connecticut Culinary Institute 1996

  • Instructor, Connecticut Culinary Institute, where I taught gourmet hobby classes in several areas of cooking.

  • Instructor, demonstration classes at Wild Oats, a natural food market in West Hartford CT.

  • Instructor, cooking classes for Berlin Adult Education.

  • Instructor, cooking classes for Manchester Community College

  • Instructor, cooking classes for Bristol Adult Education

  • Owner and operator of Spesa Restaurant, a fresh pasta restaurant in Bristol, CT.